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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Egg Waffles

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Egg Waffles Empty Egg Waffles

    Post by Lobo Tue Feb 16, 2016 12:03 am

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    Traditionally sold by sidewalk vendors, the puffy pull-apart treats known as egg waffles are a favorite in Hong Kong. It’s easy to make these waffles at home using our specially designed pan. 






    • 387

    Ingredients:


    • 4 egg yolks
    • 3/4 cup milk
    • 1 Tbs. vanilla extract
    • 6 Tbs. (3/4 stick) unsalted butter, melted
    • 3/4 cup sugar
    • 1 1/4 cups cake flour
    • 1 1/2 tsp. baking powder
    • Pinch of freshly grated nutmeg
    • 1/8 tsp. salt
    • 6 egg whites, beaten to medium peaks
    • Vegetable oil for cooking

    Directions:

    In a bowl, whisk together the egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl, whisk together the flour, baking powder, nutmeg and salt. Whisk the egg yolk mixture into the flour mixture until well combined and no lumps remain. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites in 2 additions.

    Set a wire rack on a baking sheet. Preheat both sides of an egg waffle pan on separate burners over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the center of one side. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2 1/2 minutes. Flip the pan over and cook until the waffle is golden brown on the other side, 2 to 2 1/2 minutes more.

    Open the pan, invert the waffle onto the rack-lined baking sheet and let cool for 2 to 3 minutes before serving. Repeat with the remaining batter. Makes 5 egg waffles.
    Williams-Sonoma Kitchen.

      Current date/time is Fri Mar 29, 2024 5:15 am